Rating: 3.5 stars
15 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

This potato salad is great for those who like a lot of eggs in their salad. It comes out great at every event I bring it to.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

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  • In a large bowl, stir together the mayonnaise, relish, mustard, hard-cooked eggs and celery. Cut the potatoes into cubes, and add to the bowl. Mix gently until coated. Garnish with a sprinkling of paprika, and arrange crackers around the edge.

Hard-cooked eggs

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.

Nutrition Facts

159 calories; protein 4.7g; carbohydrates 5.7g; fat 13.1g; cholesterol 131.4mg; sodium 282.9mg. Full Nutrition
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